I am a chip magnet. Really anything crispy and salty appeals to me but if it happens to be in chip form all the better. This week we discovered how easy it is to make sweet potato chips at home. All you need is a mandolin and a sweet potato to make it happen. I sprinkled over a combination of our favorite ground spices (high quality onion powder seems to be my new answer to everything) but you can use any flavors your family likes from hot cayenne pepper to warm cinnamon.

In totally unrelated news, The Martha’s Vineyard Cookbook Club is reading and cooking from A Boat, a Whale, & a Walrus this month. If you need some new inspiration or want to start a cookbook club of your own this book is a beauty.

I hope you have a great weekend full of sweet potato chips and garden snails.



Sweet Potato Chips

1 large sweet potato

Olive oil

A big pinch of cumin

A big pinch of paprika

A big pinch of onion powder

Kosher salt




First, preheat the oven to 400 F. Peel the sweet potato and, using a mandolin, slice into very thin rounds. In a large bowl, toss the rounds with oil and ground spices of your choice (we really liked the combination of salt, cumin, paprika, and onion powder).



Line a baking sheet with parchment paper and arrange the rounds in a single layer across the sheet. You will have enough sweet potato rounds for 3 sheets. The chips cook so quickly I simply made one tray at a time but you can put two in the oven at once, flipping positions halfway through, if you’d like.

Cook the chips for 5 minutes, flip, and cook for another 3 minutes or until the edges are deeply golden. Eat warm or let cool to room temperature. The chips seemed as though they would keep well stored in an airtight container but we ate them all too fast to find out.